Pike with Almond Sauce, Cheese Tart, and Buttered Leeks

Recipe

Baked pike with almond sauce:

ingredients:

• 2 whole pike
• salt
• olive oil or lard
• 1 cup ground almonds
• 1 cup fish stock
• 1/2 cup white wine
• pinch of saffron
• handful of fresh parsley
• juice of 1 lemon
• ground black pepper

instructions:

1. Clean the pike thoroughly and remove scales. Make a few slashes in the fish’s sides to help it cook evenly.
2. Rub the fish with salt and drizzle with olive oil or lard. Place it in a baking dish.
3. In a saucepan, combine the ground almonds, fish stock, white wine, and saffron. Bring to a gentle boil, then simmer for about 10 minutes until the sauce thickens. Season with salt and pepper.
4. Pour half of the almond sauce over the fish. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until the fish is cooked through. Serving: Garnish the fish with fresh parsley and lemon juice. Serve the remaining sauce on the side.

Buttered leaks

ingredients:

• 4 leeks, cleaned and sliced.
• 2 tbsp butter.
• Salt and pepper
• Fresh thyme

Instructions:

1. In a large pan, melt the butter over medium heat. Add the leeks and cook gently until soft and slightly caramelized, about 15 minutes.
2. Season with salt, pepper, and fresh thyme if desired.

Cheese tart

Ingredients:

• Shortcrust pastry
• 1 cup ricotta or soft cheese
• 1/2 cup grated hard cheese (like Parmesan or aged Gouda)
• 2 eggs
• 1/2 cup cream
• Nutmeg
• Salt and pepper



Instructions:

1. Roll out the shortcrust pastry and line a tart pan with it. Prick the base with a fork and bake blind for 10 minutes at 350°F (175°C).
2. In a bowl, mix the ricotta, grated hard cheese, eggs, and cream. Season with salt, pepper, and a pinch of nutmeg.
3. Pour the cheese mixture into the pastry case and bake for 20-25 minutes until the filling is set and golden.

History

The dish of Baked Pike with Almond Sauce, along with cheese tart and buttered leeks, has deep historical roots dating back to the beginnings of Mirthae. Fish, particularly pike, was a favored choice due to its abundance in rivers and lakes. The almond sauce, a luxurious addition, was a nod to the influence of Silmfy cuisine, which had permeated culinary practices all over. Almonds were prized for their ability to create creamy sauces without dairy, which was particularly useful during periods of religious fasting. The combination of fish with a rich sauce made this dish a delicacy, especially in the courts and for special feasts.
During the tumultuous times of the Human-Ivierae War, this dish gained prominence. The conflict, which disrupted traditional food supply chains, forced both humans and elves to rely on readily available resources, such as river fish. The almond sauce provided a nutritious and calorie-dense addition, crucial for soldiers and travelers who needed sustenance for long journeys. Cheese, also a staple, was easy to transport and preserved well, making it a valuable food for those constantly on the move. The cheese tart became a common dish, easy to prepare and capable of providing the necessary energy. The simplicity and nutritional value of these dishes made them ideal for the war-weary populations and traveling merchants, cementing their place as staples in the culinary traditions of the era.

Significance

Culturally significant

Item type

Consumable, Food / Drink

Related ethnicities

• East Jyalben
• Fzaldenz
• Silmfy
• West Jyalben

Rarity

Very common

Base Price

5 gold coins for everything